Device for Chilling Wine

ABSTRACT

A carafe containing a heat sink that a liquid such as wine may be poured into is disclosed. The heat sink absorbs the thermal energy of the wine, thereby rapidly cooling it. The heat sink is comprised of a series of fins or energy absorbing masses with a surface area of about 30-40 square inches for every 100 ml of liquid contained in the carafe. The heat sink may comprise a single structure or a plurality of structures operating in unison. The operation of said heat sink may be supplemented by a secondary heat sink comprised of the carafe itself. The invention will chill wine that is poured into it at room temperature by about 15-20 F degrees in approximately 1 minute.

FIELD OF THE INVENTION

The present invention is generally related to devices for lowering the temperature of beverages, and, more particularly, to a device for chilling wine.

CROSS-REFERENCES TO RELATED INVENTIONS

Not applicable.

STATEMENTS AS TO THE RIGHTS TO INVENTIONS MADE UNDER FEDERALLY SPONSORED RESEARCH OR DEVELOPMENT

Not applicable.

REFERENCE TO A “SEQUENCE LISTING,” A TABLE, OR A COMPUTER PROGRAM LISTING APPENDIX SUBMITTED ON A COMPACT DISK.

Not applicable.

BACKGROUND OF THE INVENTION

Many people enjoy drinking chilled wine. Placing a bottle of wine that is room temperature in a refrigerator or freezer will chill it, but that usually requires waiting 10 minutes or longer. Placing the bottle in a countertop “wine chiller” may be faster, but even currently available electric wine chillers cannot chill the wine to a desirable temperature within one minute.

Other available products can chill small amounts of wine, such as 4 ounces, by a few degrees, but this inventor is unaware of any invention that can chill an entire 750 ml bottle of wine—or even half a bottle—by about 15-20 degrees F. in about one minute. It is therefore an object of the present invention to provide a heat sink device capable of chilling one half or an entire standard-sized bottle of wine by about 15 to 20 degrees Fahrenheit in one minute or less.

Currently available devices are not configured or capable of accomplishing the object of the present invention. For example, US D715,143S reveals a “chill rod” that appears substantially similar to the invention described in U.S. Pat. No. 9,802,806 B2, entitled “Apparatus For Dispensing A Fluid From A Container And Regulating A Temperature Thereof” FIG. 4 of the latter invention shows a rod that is inserted into a bottle, and in that regard is somewhat similar to U.S. Pat. No. 5,472,274. Although both of the aforementioned utility patents disclose inventions that may lower the temperature of the liquids they make contact with, they do not reveal a carafe with a heat sink that operates as the instant invention does.

Indeed, the concept of a “Chill Rod” inserted into a bottle has long been known, as disclosed by the following US utility and design patents. Utility: U.S. Pat. Nos. 5,502,981; 5,732,567; 6,103,280; 6,584,800 B1; 6,751,982 B2; 7,082,784 B2; 7,614,512 B2; 7,802,446 B2; 7,810,348 B2; 7,997,099 B2; 8,051,674 B2; Design: D478,511 S; D621,660 S; D634,158 S; D682,691 S.

Additionally, the prior art also includes cold tubular heat exchangers into which a liquid may be poured. These reduce the temperature of said liquid as it passes through the cold tube. Three such inventions are disclosed in U.S. Pat. Nos. 4,599,872, 5,031,831 and 8,066,152 B2, but none of these reveal a carafe containing a heat sink similar to the instant invention.

The prior art in the field of heat sinks reveals many designs that operate in ambient air, such as the following U.S. Pat. Nos. 6,625,021 B1; 6,226,184 B1; 5,162,974; 5,464,054; and 4,899,210, but these inventions are not configured to be immersed in a drinkable liquid or to lower the temperature of said liquid.

Some heat sinks can lower the temperature of liquids or work with them, such as U.S. Pat. No. 7,149,087 B2, entitled “Liquid Cooled Heat Sink With Cold Plate Retention Mechanism,” or U.S. Pat. No. 7,219,714 B1, whose title reveals a “liquid pump heat sink,” but these heat sinks are not configured to be immersed into or to cool a drinkable liquid.

This inventor is unaware of any prior art revealing a carafe containing a heat sink into which a room temperature drinkable liquid may be poured, resulting in all of the liquid in the carafe being chilled by about 15-20 degrees Fahrenheit in about one minute. Nor does the prior art recognize that to accomplish this result the surface area of the heat sink or heat sinks making contact with the liquid must total about 30-40 square inches for every 100 ml of liquid desired to be chilled in this fashion. To accomplish this result the present invention takes into account

-   -   (1) The configuration of the primary heat sink inside the         carafe, which must be designed to maximize its potential surface         area versus its mass.     -   (2) The material composition of the carafe, such glass or metal,         which can operate as a secondary heat sink, versus plastic,         which is not a good heat sink.     -   (3) The configuration of the carafe, which must allow (a) the         insertion therein of a primary heat sink with a high surface         area to mass ratio, and (b) physical contact between the wine         and substantially all of the surface area of the primary heat         sink in the carafe.     -   (4) The total heat sink surface area in relation to the total         quantity of wine in the carafe, which surface area shall be         30-40 square inches per 100 ml of wine.

SUMMARY OF THE INVENTION

A device for chilling wine, according to an exemplary embodiment of the present invention, may comprise a carafe which may operate as a secondary heat sink and a primary heat sink positioned inside the carafe. The carafe may be glass, plastic or any other suitable material known to those experienced in the art of making carafes that hold drinkable liquids. The carafe need only be a simple single wall vessel, such as that shown in US D874,862 S. If comprised of metal or glass, the carafe itself may operate as a secondary heat sink, along with the primary heat sink contained in the carafe.

The primary heat sink inside the carafe may be made out of metal, such as aluminum or stainless steel, that is suitable for contact with food or drink. Such metals are well known to those experienced in the art of making food containers. The primary heat sink may also be frozen water encased in a thin layer of plastic. The primary heat sink may be a single structure or a series of unattached structures operating in unison, as shown in the figures herein. The carafe itself may also operate as a secondary heat sink if it is comprised of metal or glass or some other material that can absorb heat well and quickly. The surface area of the heat sink(s) will total about 30-40 square inches per 100 ml of wine intended to be poured into the carafe to its fill line.

The primary heat sink may be stored in a typical household freezer and inserted into the carafe prior to wine being poured therein. Alternatively, where the carafe itself operates as a secondary heat sink the entire invention may be stored in a freezer. As an example, if the fill line of the carafe is meant to hold about 400 ml of wine, which is a little more than one half of a typical wine bottle, the total heat sink surface area making contact with the wine will be about 120-160 square inches. That will chill all of the room temperature wine poured into the carafe by about 15-20 degrees Fahrenheit in about one minute.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a front perspective view of a device for chilling wine, accordingly to an exemplary embodiment of the present invention.

FIG. 2 is a front perspective view of a heat sink for a device for chilling wine, according to an exemplary embodiment of the present invention.

FIGS. 3 and 3A are front perspective and side views, respectively, of a device for chilling wine, accordingly to an exemplary embodiment of the present invention.

FIG. 4 is a front perspective view of a device for chilling wine, according to exemplary embodiments of the present invention.

FIG. 5 is a front perspective view of a device for chilling wine, accordingly to an exemplary embodiment of the present invention.

FIG. 6 is a side view of a device for chilling wine, accordingly to an exemplary embodiment of the present invention.

FIG. 7 is a side view of a device for chilling wine, according to an exemplary embodiment of the present invention.

FIG. 8 is a side view of a device for chilling wine, according to an exemplary embodiment of the present invention.

FIG. 9 is a side view of a device for chilling wine, according to an exemplary embodiment of the present invention.

DETAILED DESCRIPTION

FIG. 1 is a front perspective view of a device 100 for chilling wine, accordingly to an exemplary embodiment of the present invention. Carafe 105 may be configured to receive heat sink 110, which may be comprised of a plurality of plates, three of which are labeled with reference number 115 in FIG. 1 , positioned in parallel to one another. More or less plates 115 can be used depending on the size of carafe 105. Heat sink 110 may further comprise base 120, to which the plurality of plates 115 are permanently attached such that each of said plurality of plates 115 do not touch any other of the plurality of plates 115. Thus, base 120 positions the plurality of plates 115 so they do not touch one another as shown. While the shape of heat sink 110 may be essentially cylindrical, the aforementioned positioning of the plurality of plates 115 increases the surface area of heat sink 110. The plurality of plates 115 may be manufactured from aluminum, stainless steel, or some other metal suitable for being placed in contact with a drinkable liquid. Such materials are well known to those experienced in the art of making food containers. The plurality of plates 115 may also be comprised of a thin layer of plastic containing frozen water. Positioning base 120 may be manufactured from the same material as the plurality of plates 115, or of some other inert material that will not react with the liquid, such as solid plastic or silicone. Where the carafe 105 itself does not operate as a secondary heat sink the primary heat sink 110 has 30-40 square inches of surface area making contact with wine per 100 ml of wine in the carafe 105. According to an exemplary embodiment of the present invention, if the carafe 105 is not a secondary heat sink then the primary heat sink 110 is configured with 120-160 square inches of surface area making contact with 400 ml of wine.

FIG. 2 is a front perspective view of a heat sink 200 for a device for chilling wine, according to an exemplary embodiment of the present invention. Heat sink 200 may be essentially cylindrical in shape, and may comprise a plurality of plates, three of which are labeled with reference number 205 in FIG. 2 , attached to base 210 and configured such that each of said plurality of plates 205 is parallel to the remainder of each of the plurality of plates 205. Heat sink 200 may further comprise a plurality of channels, three of which are labeled with reference number 215 in FIG. 2 , between each of the plurality of plates 205, thereby increasing the surface area of heat sink 200.

FIGS. 3 and 3A are front perspective and side views, respectively, of a device 300 for chilling wine, according to an exemplary embodiment of the present invention. In some embodiments, carafe 305 may be configured to receive heat sink 310, which may have an essentially cylindrical shape and comprise central positioning rod 315, a plurality of parallel disks, two of which are identified as reference number 320, and base 325. Heat sink 310 may further comprise a plurality of channels, two of which are identified as reference number 330, between each of the plurality of disks 320, thereby increasing the surface area of heat sink 310.

Similar to the embodiments illustrated in FIGS. 1 and 2 , the components of the heat sink 310 may be manufactured from aluminum, stainless steel or some other metal that may suitable for being placed into contact with a drinkable liquid without reacting with said liquid or affecting its taste. Such materials are well known to those experienced in the art of making food containers. Heat sink 310 may also be comprised of a thin layer of plastic encapsulating frozen water. In some embodiments, carafe 305 may further comprise fill line 335, which may designate the total volume of wine or other liquid carafe 305 is configured to receive when heat sink 310 is positioned therein. Thus, in certain embodiments, the size of heat sink 310 may be selected such that the ratio of surface area of heat sink 310 to the volume of wine or other liquid designated by fill line 335 is between 30 to 40 square inches of surface area per 100 ml of wine or other liquid.

FIG. 4 is a front perspective view of a device 400 for chilling wine, accordingly to an exemplary embodiment of the present invention. As with previously discussed embodiments, device 400 may comprise a carafe 405 configured to receive heat sink 410. Heat sink 410 may further comprise a central vertical hub 415 and a plurality of metal fins, two of which are identified as reference number 420, radiating outwardly from said central vertical hub 415. Heat sink 410 may also be comprised of a thin layer of plastic encapsulating frozen water. In some embodiments, carafe 405 may further comprise fill line 425, which may designate the total volume of wine or other liquid carafe 405 is configured to receive when heat sink 410 is positioned therein. Thus, in certain embodiments, the size of heat sink 410 may be selected such that the ratio of surface area of heat sink 410 to the volume of wine or other liquid designated by fill line 425 is between 30 to 40 square inches of surface area per 100 ml of wine or other liquid.

FIG. 5 is a front perspective view of a device 500 for chilling wine, accordingly to an exemplary embodiment of the present invention. Carafe 505 may be configured to receive a heat sink which, in certain embodiments, may be comprised of a plurality of units, three of which are identified in the figure as 510, that need not be joined to each other. Units 510 may take a variety of shapes, such as cubes, spheres, triangular prisms or triangular pyramids. Units 510 may be manufactured from metal or any other material that can absorb thermal energy, including frozen water encapsulated in a layer of plastic. In some embodiments, carafe 505 may further comprise fill line 515, which may designate the total volume of wine or other liquid carafe 505 is configured to receive when heat sink 510 is positioned therein. Thus, in certain embodiments, the size and shape of each of the plurality of units 510 may be selected such that the ratio of surface area of the plurality of units 510 to the volume of wine or other liquid designated by fill line 515 is between 30 to 40 square inches of surface area per 100 ml of wine or other liquid.

FIG. 6 is a side view of a device 600 for chilling wine, accordingly to an exemplary embodiment of the present invention. Carafe 605 may be configured to receive a heat sink which, in certain embodiments, may be comprised of a plurality of units, three of which are identified in the figure as 610, that need not be joined to each other. Units 610 may take a variety of shapes, such as cubes, spheres, triangular prisms or triangular pyramids. Units 610 may be manufactured from metal or any other material that can absorb thermal energy, including frozen water encapsulated in a layer of plastic. In some embodiments, carafe 605 may further comprise fill line 615, which may designate the total volume of wine or other liquid carafe 605 is configured to receive when heat sink 610 is positioned therein. Thus, in certain embodiments, the size and shape of each of the plurality of units 610 may be selected such that the ratio of surface area of the plurality of units 610 to the volume of wine or other liquid designated by fill line 615 is between 30 to 40 square inches of surface area per 100 ml of wine or other liquid.

FIG. 7 is a side view of a device 700 for chilling wine, accordingly to an exemplary embodiment of the present invention. Carafe 705 may be configured to receive a heat sink which, in certain embodiments, may be comprised of a plurality of units, three of which are identified in the figure as 710, that need not be joined to each other. Units 710 may take a variety of shapes, such as cubes, spheres, triangular prisms or triangular pyramids. Units 710 may be manufactured from metal or any other material that can absorb thermal energy, including frozen water encapsulated in a layer of plastic. In some embodiments, carafe 705 may further comprise fill line 715, which may designate the total volume of wine or other liquid carafe 705 is configured to receive when heat sink 710 is positioned therein. Thus, in certain embodiments, the size and shape of each of the plurality of units 710 may be selected such that the ratio of surface area of the plurality of units 710 to the volume of wine or other liquid designated by fill line 715 is between 30 to 40 square inches of surface area per 100 ml of wine or other liquid.

FIG. 8 is a side view of a device 800 for chilling wine, accordingly to an exemplary embodiment of the present invention. Carafe 805 may be configured to receive a heat sink which, in certain embodiments, may be comprised of a plurality of units, three of which are identified in the figure as 810, that need not be joined to each other. Units 810 may take a variety of shapes, such as cubes, spheres, triangular prisms or triangular pyramids. Units 810 may be manufactured from metal or any other material that can absorb thermal energy, including frozen water encapsulated in a layer of plastic, such that plurality of units 810 is configured to act as a primary heat sink. Additionally, in certain preferred embodiments of the present invention, carafe 805 may be manufactured from glass, metal, or any other material that can absorb thermal energy, such that carafe 805 is configured to act as a secondary heat sink. In some embodiments, carafe 805 may further comprise fill line 815, which may designate the total volume of wine or other liquid carafe 805 is configured to receive when heat sink 810 is positioned therein. Thus, in certain embodiments, the size and shape of carafe 805 and each of the plurality of units 810 may be selected such that the surface area of the inner surface of carafe 805 below fill line 815 added to the surface area of the plurality of units 810, produces a total surface area of heat sinks with 30 to 40 square inches of surface area per 100 ml of wine when carafe 805 is filled to fill line 815.

For example, in one embodiment of the present invention, carafe 805 may be a secondary heat sink manufactured from glass and have an interior diameter of about 3.2 inches. Heat sink 810 may comprise 18 cubes of frozen water encapsulated in plastic, each having a surface area of 6 square inches, yielding a total surface area of 108 square inches across all units 810. Fill line 815 may designate a volume of 500 ml of wine or other liquid within carafe 805 when units 810 are positioned therein, and may be positioned at a height of about 5.5 inches from the base of carafe 805. In such an embodiment, the surface area of the inner surface of carafe 805 below fill line 815 that makes contact with a wine or other liquid therein is about 63 square inches (i.e., about 55 square inches from the side of carafe 805, and 8 square inches from the base). Thus, the total surface area of the inner surface of carafe 805 below fill line 815 and the surface area of the 18 units 810 making contact with the wine or other liquid within carafe 805 is about 168 square inches. The ratio of surface area to wine or other liquid below fill line 815 is thus 33.6 square inches of contact area.

FIG. 9 is a side view of a device 900 for chilling wine, accordingly to an exemplary embodiment of the present invention. Carafe 905 may be configured to receive a heat sink which, in certain embodiments, may be comprised of a plurality of units, three of which are identified in the figure as 910, that need not be joined to each other. Units 910 may take a variety of shapes, such as cubes, spheres, triangular prisms or triangular pyramids, or the shape as shown for units 910. Units 910 may be manufactured from metal or any other material that can absorb thermal energy, including frozen water encapsulated in a layer of plastic, such that plurality of units 910 is configured to act as a primary heat sink. Additionally, in certain preferred embodiments of the present invention, carafe 905 may be manufactured from glass, metal, or any other material that can absorb thermal energy, such that carafe 905 is configured to act as a secondary heat sink. In some embodiments, carafe 905 may further comprise fill line 915, which may designate the total volume of wine or other liquid carafe 905 is configured to receive when heat sink 910 is positioned therein. Thus, in certain embodiments, the size and shape of carafe 905 and each of the plurality of units 910 may be selected such that the surface area of the inner surface of carafe 905 below fill line 915 added to the surface area of the plurality of units 910, produces a total surface area of heat sinks with 30 to 40 square inches of surface area per 100 ml of wine when carafe 905 is filled to fill line 915.

To operate embodiments of the present invention comprising a carafe configured to receive a heat sink, the heat sink is placed in a household freezer for several hours, preferably overnight. The heat sink is removed from the freezer immediately before the wine or other liquid is sought to be chilled. The heat sink is then placed inside the carafe and the wine or other liquid is poured therein. In certain embodiments, said heat sink may be further configured to aerate said wine as it is poured into the carafe. Assuming the wine is room temperature, the heat sink may be configured such that in about one minute the temperature of wine in the carafe will be reduced by about 15-20 degrees and may be served as chilled wine. In other embodiments of the present invention where the carafe is made from glass, metal, or other such material capable of absorbing thermal energy, wherein the carafe is configured to be a secondary heat sink, both the primary heat sink and the carafe may be stored together in a household freezer prior to use.

While the embodiments of the present invention are described herein with reference to various implementations and exploitations, it will be understood that these embodiments are illustrative and that the scope of the invention(s) is not limited to them. In general, embodiments of a device for chilling wine as described herein may be implemented using methods, facilities, devices, and materials consistent with any appropriate structure as described or illustrated herein. Many variations, modifications, additions, and improvements are possible.

For example, plural instances may be provided for components, operations, or structures described herein as a single instance. Boundaries between various components, operations, and functionality are depicted somewhat arbitrarily, and particular operations are illustrated within the context of specific illustrative configurations. In general, structures and actions presented as separate components or steps in the exemplary configurations may be implemented as a combined structure or step. Similarly, structures and actions presented as a single component or step may be implemented as separate components or steps. These and other variations, modifications, additions, and improvements may fall within the scope of the inventive subj ect matter. 

What is claimed is:
 1. A device for chilling wine, comprising: a carafe configured to receive a heat sink and having a volume, and a heat sink having a surface area; wherein said heat sink is positioned inside said carafe and occupies a portion of the volume of said carafe such that said carafe has a remaining volume configured to receive a liquid; and wherein the ratio of the surface area of said heat sink to the remaining volume is from about 30 square inches per 100 milliliters to about 40 square inches per 100 milliliters.
 2. The device of claim 1, wherein said heat sink further comprises: a circular base having a top side and a bottom side, a plurality of plates, each of which has a top end and a bottom end, and a plurality of channels; wherein the bottom end of each of the plurality of plates is joined to the top side of said circular base; wherein each of the plurality of plates is vertically parallel to the remaining plates; wherein each of said plurality of channels is positioned between two of the plurality of plates; wherein the combination of the plurality of plates and the plurality of channels has the shape of a cylinder; and wherein said heat sink is positioned within said carafe with said bottom side facing down.
 3. The device of claim 2, wherein said heat sink is manufactured from one of aluminum and stainless steel.
 4. The device of claim 1, wherein said heat sink further comprises: a circular base having a top side and a bottom side, a plurality of circular disks, each of which has a concentric opening, a central member passing through the concentric opening of each of the plurality of circular disks and having a top end and a bottom end, and a plurality of channels; wherein the bottom end of said central member is joined to the top side of said circular base; wherein each of the plurality of plates is horizontally parallel to the remaining disks; wherein each of said plurality of channels is positioned between two of the plurality of disks; wherein the combination of the plurality of disks, the plurality of channels, and the central member has the shape of a cylinder; and wherein said heat sink is positioned within said carafe with said bottom side facing down.
 5. The device of claim 4, wherein said heat sink is manufactured from one of aluminum and stainless steel.
 6. The device of claim 1, wherein said heat sink further comprises: a circular base having a top side and a bottom side, a plurality of fins, each having a proximal end and a distal end; a central member having a top end and a bottom end, and a plurality of channels; wherein the bottom end of said central member is joined to the top side of said circular base; wherein the proximal end of each of the plurality of fins joined to the central member; wherein each of said plurality of channels is positioned between two of the plurality of fins; wherein the combination of the plurality of fins, the plurality of channels, and the central member has the shape of a cylinder; and wherein said heat sink is positioned within said carafe with said bottom side facing down.
 7. The device of claim 6, wherein said heat sink is manufactured from one of aluminum and stainless steel.
 8. The device of claim 1, wherein said heat sink further comprises a plurality of units, each of said units having a shape and configured to absorb thermal energy; and wherein said shape is one of a cube, a sphere, a triangular prism, and a triangular pyramid.
 9. The device of claim 8, wherein each of said plurality of units is manufactured from one of aluminum and stainless steel.
 10. The device of claim 8, where each of said plurality of units further comprises a volume of water encapsulated within a layer of plastic.
 11. A device for chilling wine, comprising: a carafe configured to receive a primary heat sink and having a volume an outer surface, an inner surface, and a fill line, and a primary heat sink having a surface area; wherein said primary heat sink is positioned inside said carafe and occupies a portion of the volume of said carafe such that said carafe has a remaining volume configured to receive a liquid; wherein said fill line indicates the height of said remaining volume within said carafe; wherein said carafe is manufactured from glass, metal, or other such material capable of absorbing thermal energy such that said carafe acts as a secondary heat sink having an inner surface from the base of said carafe up to said fill line; wherein the ratio of the sum of the surface areas of said inner surface and said primary heat sink to said remaining volume is from about 30 square inches per 100 milliliters to about 40 square inches per 100 milliliters.
 12. The device of claim 11, wherein said heat sink further comprises a plurality of units, each of said units having a shape and configured to absorb thermal energy; and wherein said shape is one of a cube, a sphere, a triangular prism, and a triangular pyramid.
 13. The device of claim 12, wherein each of said plurality of units is manufactured from one of aluminum and stainless steel. 